Chicago Fire Station Restaurant, located at 1401 South Michigan Avenue in the South Loop, unveiled a new spring dinner menu available Tuesday through Saturday. Formerly Engine Company 104 of the Chicago Fire Department, Chicago Firehouse Restaurant infuses past and present into its menu offerings, with timeless house dishes, steaks, chops and seafood, complemented by signature dishes from distinctive contemporary season for all to enjoy.
New spring dishes on the menu include the Bacon-Wrapped Twin Petite Filets with Diane Mushroom Sauce and the CFH Smoke Platter with Pork Ribs, House Sausage, Pulled Pork, Coleslaw, House Pickles and Sweet and Spicy BBQ Sauces.
“We are thrilled to celebrate spring in Chicago with our new menu,” said Laura O’Malley, owner of Chicago Firehouse Restaurant. “Chef Oscar Montesinos and our talented culinary team have concocted new dishes while keeping some timeless dishes intact, ensuring there’s something for everyone at the Chicago Firehouse.”
The new menu features classic and inventive Chicago steakhouse fare, including finger foods such as “Surf and Turf” with seared dive scallops, braised applewood-smoked bacon, curried cauliflower and hot honey, dry-aged meatballs with homemade ricotta balls and Arabiatta sauce, and a Firehouse Favorite; the Signature Lobster Bisque with puff pastry. The Chicago Firehouse restaurant offers a variety of USDA prime cut steaks, including everything from an 8 oz. Center Cut Filet Mignon to a 14 oz Delmonico Ribeye to a 24 oz. Bone-In Ribeye and has now launched a dry aging program. Seafood options include the best in freshness and quality, with Ahi Tuna Tartare; Chilled shellfish towers and Faroese salmon with spring peas, asparagus and local mushrooms. roasted whole sole with raisins, almonds, lemon and brown butter; and 9 oz Grilled Lobster Tail with Lemon Garlic Butter. You can choose from a variety of delicious side dishes, including potatoes au gratin, Vidalia onion rings, creamed spinach and classic whipped potatoes.
A world wine list offers over 20 selections by the glass and over 50 by the bottle. The cocktail menu features classics such as the CFH Old Fashioned and Paloma, as well as specialty libations including the Burning Landmark with Japanese Kikori whiskey, Woodford Reserve, Benedictine, chocolate bitters and applewood smoke; Hook & Ladder Martini with Hanson vodka, gorgonzola and olives stuffed with short ribs; and the Nightingale with Ukrainian Khor vodka, blue curaçao, pineapple juice, lemon and simple syrup. $10 from each Nightingale cocktail will be donated to Ukrainian aid.
The Chicago Firehouse Restaurant offers a memorable, guest-only dining experience as an official Chicago landmark. To maintain the long tradition of serving the South Loop neighborhood, this acclaimed 1905 Romanesque Revival structure opened its historic doors in 2000. The structure and menu are designed to reflect the uniqueness of its original history, with renovations that reflect thoughtful attention to turn of the century design elements while preserving the beauty and heritage of the building.
The Chicago Firehouse Restaurant is open Tuesday through Thursday from 4 p.m. to 9 p.m. (bar open until midnight) and Friday and Saturday from 4 p.m. to 10 p.m. (bar open until midnight). Reservations are available at Resy. For more information, please visit www.chicagofirehouse.com or call (312) 786-1401.